Cookstr.com

Kibbeh

Updated February 23, 2016

Serve these crisp-fried dumplings with a yogurt dip.

Caution: Soak the bulgur wheat for 20 mins in cold water, then drain, and squeeze out excess water before using.

Makes12 kibbeh

Preparation Time30 min

Preparation Time - Text30 mins, plus chilling

Cooking Time25 min

Cooking Time - Text25

Cooking Methodfrying

CostModerate

Moderate

Total Timeunder 4 hours

OccasionCocktail Party, game day

Recipe Courseappetizer, hors d'oeuvre

Mealdinner

Taste and Texturecrunchy, nutty, spiced

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 oz (85g) ground sirloin or ground lamb
  • 1 tbsp pine nuts, lightly toasted
  • ½ tsp ground cinnamon
  • Salt and freshly ground black pepper
  • 1 cup bulgur (cracked wheat), soaked in cold water, drained, and pressed
  • 9 oz (250g) ground sirloin or ground lamb
  • ½ tsp ground allspice
  • Salt and freshly ground black pepper
  • Vegetable oil, for deep-frying
  • Deep-frying thermometer

Instructions

  1. To make the filling, heat the oil in a frying pan over medium heat. Add the onion and cook about 6 minutes, until golden. Add the ground sirloin and cook, breaking up the meat, about 5 minutes, until lightly browned. Stir in the pine nuts and cinnamon and season with salt and pepper. Let cool.

  2. Purèe the onion in a food processor. Add the bulgur, raw beef, and allspice and season with salt and pepper. Process until the mixture can be kneaded like a dough.

  3. Moisten your hands with water. Flatten an egg-sized piece of the shell mixture to about ¼ in (5mm) thickness. Top with a portion of the filling and enclose the filling with the shell mixture. Shape the ends into points. Continue with the remaining shell mixture and filling to make a total of 12 kibbeh. Cover and refrigerate for at least 1 hour.

  4. Halfway fill a large frying pan with oil and heat over high heat to 350°F (170°C). In batches, add the kibbeh and deep-fry about 3 minutes, until golden brown. Drain on paper towels and serve hot.

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